Hearty Beef Stew Classic (Printable version)

Tender beef and root vegetables simmered in a rich, savory broth for cozy dinners.

# What You'll Need:

→ Meats

01 - 2 lb beef chuck, cut into 1-inch cubes

→ Vegetables

02 - 3 medium carrots, peeled and sliced
03 - 3 medium potatoes, peeled and cut into 1-inch chunks
04 - 2 celery stalks, sliced
05 - 1 large yellow onion, chopped
06 - 3 cloves garlic, minced
07 - 1 cup frozen peas

→ Liquids

08 - 4 cups beef broth
09 - 1 cup dry red wine (optional)

→ Thickeners

10 - 3 tbsp all-purpose flour or gluten-free flour

→ Oils & Fats

11 - 2 tbsp olive oil

→ Herbs & Seasonings

12 - 2 tbsp tomato paste
13 - 1 tsp dried thyme
14 - 2 bay leaves
15 - 1 tsp salt
16 - ½ tsp black pepper
17 - 2 tbsp fresh parsley, chopped (for garnish)

# How to Prepare:

01 - Pat beef cubes dry with paper towels and season with salt and pepper.
02 - Heat olive oil in a large Dutch oven over medium-high heat. Brown beef in batches for 4–5 minutes per batch. Remove beef and set aside.
03 - Add onions, carrots, and celery to the pot and sauté for 5 minutes until softened. Stir in minced garlic and cook for 1 minute.
04 - Sprinkle flour over the vegetables and stir well to coat evenly.
05 - Stir in tomato paste, then pour in red wine if using, scraping browned bits from the pot bottom.
06 - Return browned beef to the pot. Add potatoes, bay leaves, thyme, and beef broth. Bring to a boil.
07 - Reduce heat to low, cover, and simmer for 90 to 120 minutes until beef is tender.
08 - Remove bay leaves. Stir in frozen peas and simmer uncovered for 5–10 minutes.
09 - Taste and adjust seasoning if needed. Garnish with fresh parsley before serving.

# Expert advice:

01 -
  • The beef becomes so tender it falls apart with just a spoon, no knife needed.
  • One pot means one cleanup, which feels like a small miracle on a busy weeknight.
  • It tastes even better the next day, so you're really getting two good meals from one cooking session.
02 -
  • Don't skip browning the beef in batches—it's the difference between a stew that tastes like something and one that tastes like boiled meat in broth.
  • The longer it simmers on low heat, the better it gets; rushing it with high heat will make the meat tough and dry instead of tender.
03 -
  • Make a double batch and freeze half; it reheats beautifully and saves you from cooking on nights when you're tired.
  • Serve it with thick, crusty bread that you can use to soak up every last bit of broth—it's the best part.

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